Sugar Free Keto Chocolate Frosting Recipes

SUGAR FREE CHOCOLATE FROSTING RECIPE

Steps:

• Open the can of unsweetened coconut cream. Make sure it's a cream and not coconut milk. There's a big difference.
• Remove the coconut fat from the can and leave the liquid water part. You won't be using the liquid.
• Add the coconut cream to a medium bowl.
• Add the monkfruit, cocoa powder, instant coffee powder, and salt.
• In a microwave safe mug, add 1 teaspoon of coconut oil to 1/2 cup of Lily's chocolate chips. Microwave them on high for 30 seconds then stir. Microwave it for an additional 15 seconds and stir. Repeat this step until the chocolate chips are fully melted. It shouldn't take more than a minute. Be very careful not to over cook the chocolates and cause them to burn.
• Add the melted chocolate to the cream mixture. Use a hand mixture to mix it until it's smooth and creamy.
• Place it in the fridge to thicken up while the cake completely cools down.

SUGAR-FREE CHOCOLATE BARS WITH STEVIA

Steps:

• Melt cocoa butter in a chocolate melter or double boiler.
• Stir in cocoa powder and stevia.
• Keep on heat until dry ingredients have been fully incorporated.
• Remove from heat and stir in vanilla extract.
• Pour into chocolate bar molds.

SUGAR FREE TEXAS SHEET CAKE, USING SWERVE BOX CAKE MIX

Steps:

• Spray a quarter sheet pan with baking spray.
• If using Swerve Boxed Cake Mix, Prepare batter as directed and pour into baking sheet. Bake for 15 minutes at 350 degrees. Center should spring back.
• As soon as cake it out of the oven, make glaze topping and pour warm topping over warm cake.
• Combine the cocoa, cream, Swerve and butter for the frosting together in a saucepan. Do not put butter in first. Do not melt butter before adding other ingredients or it will separate. Continue stirring.
• Bring to a slow boil.
• Remove from the heat and stir in the salt and vanilla.
• Add two tablespoons of milk if needed. Stir in pecans.
• Pour over cake.
• Cool and cut into 24 small pieces.
• Mix all dry ingredients, except Swerve, together including sifted cocoa. Set aside.
• Mix oil and Swerve together.
• Add eggs one at a time, until thoroughly incorporated.
• Add vanilla.
• Mix milk and sour cream together. Add to egg mixture.
• Add dry ingredients to these wet ingredients.
• Bake in quarter sizer sheet pan for 15-20 minutes, until the center is 210. F.
• Once out of oven, make topping and pour over warm cake.
• Do not make the glaze topping until the cake is out of the oven.

SUGAR-FREE KETO CHOCOLATE FROSTING RECIPE

Steps:

• Using a hand mixer in a bowl, beat the butter for about 1 minute, until fluffy.
• Beat in the cocoa powder, sweetener, and vanilla extract, starting at low speed and increasing to high once it gets incorporated. Beat for 30 seconds on high.
• Beat in heavy cream. (You can add more to thin out as needed.) Start low, then beat for 30 seconds on high again, until smooth and fluffy.

2 INGREDIENT SUGAR FREE DAIRY FREE CHOCOLATE FROSTING

Steps:

• Melt the chocolate chips in the microwave for 30 second intervals or use a double boiler on the stove. Stir until smooth. Allow to cool for about 5 minutes.
• Scoop only the thick coconut cream from the can. Use the watery liquid from the can for another recipe like a smoothie.
• Add the coconut cream to a stand mixer and blend until smooth.
• Slowly pour in the melted chocolate chips into the mixer and blend until combined well. If it looks too loose to spread like frosting simply place it in the fridge for 30 minutes and it will solidify enough to spread.
• Use frosting to decorate a cake or keep refrigerated until ready to decorate. May need to soften in the microwave for 30 seconds if kept refrigerated for a long period of time.

LOW CARB KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 C / 350 F and line a muffin / cupcake pan with paper cups.
• In a large bowl using an electric mixer or in a food processor, beat the room temperature eggs until pale, thick and double in size. This takes about 2 minutes.
• Now add the sweetener, melted and cooled butter, cream cheese, unsweetened almond milk and vanilla extract. Continue beating for a further minute.
• Stir together the almond flour, coconut flour and baking powder in a separate bowl. Then add the dry ingredients to the wet ingredients and blend until you have a smooth batter.
• Fill the cupcake batter into 9 paper cups and bake for 25 minutes or until a skewer inserted comes out clean.
• Let the cupcakes cool completely before you make the sugar free vanilla frosting.

KETO FROSTING {3 FLAVORS}

Steps:

• In a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract.
• Add your flavor ingredients and continue beating until the desired texture is received. For a thinner texture, add more milk.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter with electric mixer.
• Add powdered sweetener and cocoa powder, mix until combined.
• Slowly add unsweetened milk while beating until incorporated.
• Blend in vanilla and stevia until desired consistency is reached.

KETO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 375 F and spray muffin tins with oil.
• In a large bowl mix the dry ingredients - coconut flour, almond flour, cocoa powder, sweetener, baking powder and the pinch of salt- until all the ingredients are fully incorporated.
• Add the eggs, unsweetened almond milk, butter, and vanilla extract. Mix for 2-3 minutes until fully incorporated.
• Using a spoon or a ¼ measuring cup pour the batter evenly among the tins.
• Bake for 25 minutes, stick a toothpick into the center of one cupcake to make sure cupcakes are done (they are done if it comes out clean).
• Remove from the oven, carefully take them out of the muffin tins, place them on a cooling rack and let them cool off for at least 15 minutes.
• While cupcakes are cooling off, in a medium bowl add the softened cream cheese and butter, whisk with the electric mixer for about two minutes until creamy.
• Add the sweetener, cocoa powder, vanilla extract, continue mixing until thick and creamy.
• Frosting should be creamy, but not runny. If the frosting it's too dense add the tablespoons of almond milk one by one.
• Once you achieve the desired consistency, fill a piping bag with the frosting.
• Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.
• Storage the cupcakes in a container with a lid.

KETO BUTTERCREAM ICING

Steps:

• Place the butter into a large mixing bowl and whip using the whisk attachment on your hand mixer on medium-high speed for 2 minutes.
• Slowly add the powdered sweetener, a tablespoon at a time, completely mix in before adding the next spoonful to prevent coating your kitchen in sweetener dust.
• Once all the sweetener is mixed in, add the vanilla and the heavy cream, if using. The cream will soften the buttercream, and might not be needed depending on the temperature of where you are.
• Continue whipping the buttercream until it is pale and fluffy. To check for the ideal piping consistency, take a spoonful of frosting and shake it back into the bowl. It should shake off the spoon in 2-3 firm shakes.
• Using your frosting for icing cakes, cupcakes, or just eating by the spoonful.

LOW CARB CHOCOLATE

Steps:

• Melt the cacao butter in a pan, stirring continuously.
• Add the cocoa powder and powdered erythritol and stir until combined.
• Add any optional extra (1 tsp orange zest/pinch cinnamon/pinch of sea salt/pinch of chili/1/3 cup (50g) low carb granola/handful of nuts and seeds and stir
• Fill into a silicone chocolate mould to make chocolate bars. Or pour onto parchment paper to make chocolate bark/clusters.
• Freeze 5 minutes until set.

KETO CREAM CHEESE CHOCOLATE FROSTING

Steps:

• Bring your cream cheese and butter to room temperature.
• Add all ingredients together in a mixer and mix till smooth and creamy.
• Frost your cake or eat as a standalone dessert!

ULTIMATE KETO CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350F. Line a 12-cup cupcake pan with cupcake liners or grease with butter or coconut oil.
• In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener and whisk until well combined and lump free.
• Add melted butter to dry ingredients. Stir to combine.
• Next, add the eggs, vanilla extract and almond milk. Using a whisk or an electric mixer, mix until thoroughly combined.
• Evenly spoon the batter into each cupcake liner until about ¾ full.
• Bake for about 25-28 minutes or when the tops spring back to a light touch or when a toothpick inserted into the center comes out clean.

KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• With a handheld or stand mixer fitted with the paddle attachment, beat the butter and cream cheese over medium speed until creamy, about 1 minute.
• Add the powdered sweetener, cocoa powder, heavy cream or non-dairy milk, sea salt, and vanilla. Beat on low for 30 seconds, or until incorporated. Increase speed to high and beat for 3 full minutes. Add additional non-dairy milk or cream, one tablespoon at a time, as needed to thin.
• I recommend making the buttercream the same day you frost the cake or cupcakes, but afterward can be stored covered tightly in the refrigerator for up to 1 week.

THE BEST KETO CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In a medium sized bowl, beat butter until light and fluffy using an electric mixer (about 2-3 minutes).
• Add in remaining ingredients and continue to whip until creamy and smooth.

SUGAR FREE GERMAN CHOCOLATE FROSTING

Steps:

• Use a small saucepan (2 quart is a good size) for this recipe. In that saucepan, whisk together the sugar alternative, butter, evaporate milk, and egg yolks. Then place the saucepan on low to medium heat. Whisk or stir constantly while this mixture heats up. When it begins to thicken and turn brown, about 10-12 minutes.
• Remove the frosting from the heat and stir in the remaining ingredients. Allow this to cool before using. This should be enough frosting for a two layered German Chocolate Cake. Please refrigerate the frosting and the frosted cake.

KETO CHOCOLATE BUTTERCREAM FROSTING RECIPE

Steps:

• Make sure the cream cheese and heavy cream are cold, straight out of the fridge.
• Add the cream cheese to a large bowl and cream until soft with either a hand mixer or stand mixer.
• Add the butter and cream together.
• Add the erythritol, stevia, vanilla and cocoa powder. Mix well until the entire frosting is brown.
• Add in the heavy cream, a little at a time to avoid splashing all over the place, and continue mixing for another 2-3 minutes until the chocolate frosting has considerably thickened.

LOW CARB CHOCOLATE CREAM FROSTING

Steps:

• Mix butter and cream cheese together until smooth.
• Sift confectioner's sugar, and unsweetened cocoa
• Add both to butter mixture. Add salt.
• Add vanilla. Mix well.
• Add in up to 1/3 cup heavy cream.
• You may not need it all, depending on consistency you want.
• Keep in refrigerator until ready to use.
• Allow to come to room temperature before applying.
• Will frost one double layer cake or triple layer mini cake. Frosting layers will not be as high as other frostings, but will be enough.

KETO CHOCOLATE FROSTING

Steps:

• In a large bowl, beat the butter with an electric hand mixer until fluffy, about 2 minutes.
• All the remaining ingredients and beat until the color lightens and the icing is fluffy, about 3-4 minutes. Add more liquid if the frosting is too thick.
• DEVOUR!

KETO CHOCOLATE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350°F (180°C).
• Line a cupcake pan with 12 paper liners and set aside.
• In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda. Add in the melted coconut oil, maple-flavored syrup, and gently crack the eggs in. Whisk well to combine.
• Stir in the sugar-free chocolate chips.
• Spoon the batter evenly into your paper liners.
• Bake for 15 to 17 minutes or until the center is set.
• While the cupcakes bake, let's prepare the frosting.In a mixing bowl, add the cream cheese, softened butter, powdered erythritol, vanilla extract, and heavy cream.
• Using a hand mixer, beat until smooth and creamy.
• Reserve half of the frosting in a small bowl.
• Add cocoa powder to the remaining frosting, and mix until well incorporated. You should now have both vanilla and chocolate frosting, to make everybody happy!
• Once the cupcakes are done, remove from the oven and let them cool for 5-10 minutes.
• Transfer the frosting to a piping bag and pipe a swirl onto each cupcake.
• Pipe some of the cupcakes with chocolate frosting, others with vanilla, and a few with both chocolate and vanilla, just for fun!